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  • 3 months ago
Mary Makes Christmas (2025)

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00:00Nothing more special than a delicious homemade gift.
00:05Beautiful presents to say thank you to all the important people in your life.
00:10I think that looks quite special.
00:13This year, I'm in my favourite winter setting, by the sea,
00:18to make some gifts for wonderful friends, old...
00:22It's chef-y, it's Christmas-y...
00:24...and new.
00:25I do love a stinking bishop.
00:28That's no reflection.
00:29I haven't come across one.
00:33And those who support us in different ways throughout the year.
00:38Ribbons, flatjacks, ribbons, ribbons.
00:42Along with inspiring Christmas recipes...
00:46Oh, it's bursting, the flavour. That's just lovely.
00:49I'll show you how to put your heart and soul
00:52into creating gifts that are truly special.
00:56It's perfect.
00:57I think my mum and dad will love this.
01:00We'll make this a Christmas to remember.
01:04It's Santa.
01:06Giving everyone presents their love.
01:09I love Christmas.
01:25It never stops being magical for me.
01:28And celebrating by the beach makes it extra special.
01:34I love going in the winter.
01:37There's nobody there.
01:38No dogs can run free.
01:40And it's lovely to have the wind through your hair.
01:44Good boy.
01:45Every year I make gifts for friends and family.
01:49Some of my most treasured possessions are the ones I get in return.
01:53Gosh, that's definitely Christmas, wouldn't you say?
01:57And that's from Hobie, a grandchild.
02:01And I remember we took him at Christmastime to the War Museum.
02:06Dear Granny and Papa, thank you for taking me to the War Museum.
02:09I enjoyed it all the time.
02:13It must have been quite little.
02:15So, I'm kicking off my celebration with a gift that would be a joy to give and receive.
02:24These rich marzipan top Christmas cakes look shop-bought, but they're not.
02:29So, first of all, a couple of eggs.
02:32There they are.
02:34Caster sugar.
02:37Baking spread straight from the fridge.
02:39As you can see, that's quite firm.
02:41Mincemeat from a jar gives the taste of a Christmas cake, but without all the faff.
02:47Now, mincemeat has loads of flavour.
02:49It's got all the spices in there.
02:51And it does make a very moist cake.
02:54So, in it goes.
02:57Then I've got an orange or a tangerine or a mandarin, any of those.
03:02Just a little of that peel makes all the difference.
03:07Ah, it's beginning to feel like a Christmas kitchen.
03:11That's it.
03:13Then in goes the self-raising flour.
03:16It couldn't be easier.
03:18Just mix together.
03:24And then it's in with the sultanas.
03:27I've saved the sultanas till the end because I don't want them to get chopped up.
03:30I always used to make a big Christmas cake and sometimes it was still there at Easter.
03:35So, I think making little ones and giving the most presents is a perfect answer.
03:41The cakes are baked in cooking rings.
03:47Butter, then lined with non-stick baking paper.
03:50So, when it comes to filling these, try and aim from the middle.
03:54I'm spooning it and hoping for the best.
03:57I really enjoy doing this.
03:59I choose perhaps an afternoon when it's pouring with rain before Christmas.
04:04I've got nothing much else to do.
04:06So, just push them down with a small spoon so there aren't any air bubbles.
04:12Otherwise, it'll rise unevenly.
04:15One 40 fan for 45 to 50 minutes is all it takes.
04:20They really do look perfect.
04:23They're well-risen, just the right colour.
04:26I'm going to leave those to cool now in their rings and come back and decorate them when they're cold.
04:36Now, for the fun bit.
04:37Don't take the paper off until you're ready to actually do them because they can dry out a bit.
04:43There's one and I'm going to turn it upside down and use the flat edge.
04:50Marzipan and fondant icing bought from the shop, along with edible decorations.
04:59To make the marzipan and icing stick, I'm going to put just a little bit of apricot jam.
05:07Warmed through to help it spread.
05:09On goes the marzipan.
05:12Rolled out and cut to shape.
05:16I've got a little star cutter, an enchanting little star cutter,
05:19put it in the middle of the white icing.
05:23Then another brush of warm jam.
05:28Like that.
05:33They're beginning to look quite festive.
05:36Now about some holly leaves.
05:38Sort of three on top would be very nice.
05:41Then I think we'll just take one red ball and I'm going to push that right down.
05:48I save every bit of ribbon because you never know when it's coming in useful.
05:57And also my daughter, whenever she has any, she brings it.
06:00Mum, you don't want me to throw this away.
06:01I think this one will do very nicely to go round my cake here.
06:07Like that.
06:09I think that looks absolutely beautiful.
06:13Such a lovely present to give anyone.
06:16So this one's for me, so I'm going to have a taste.
06:19Cut through the soft icing.
06:25Beautifully moist.
06:27Doesn't that look good?
06:35Do you know that is the true smell of Christmas?
06:43Mmm, delicious.
06:44Absolutely delicious.
06:46My first visitor is dancer and novice cook, Oti Mabusi.
06:55Happy Christmas to you.
06:57Merry Christmas to you too.
06:59So what are your plans this Christmas?
07:02My daughter will be having her first Christmas ever in South Africa,
07:06where it's about 32 degrees.
07:09We're not dressed in blankets and hats.
07:12I'm encouraging everybody to make presents.
07:15Will you be making anything for Christmas?
07:17No.
07:18So I'd love to learn.
07:20Something.
07:20I'm here to teach you.
07:22I'm going to show Oti two brilliant recipes she can take to the family.
07:28Starting with my almond snowballs, gifted in pretty charity shop glassware.
07:34Do you like sweet things?
07:36Oh, I love sweet things, but my dad is obsessed.
07:39After every meal, he has to have a cheesecake.
07:42Does he?
07:43After every meal.
07:44Well, perhaps this Christmas he'll have a snowball.
07:46A biscuit, yeah.
07:47Um, so to begin with, make a meringue.
07:50First job, separate the eggs.
07:56Well done.
07:57Ah, okay.
07:59That's it.
08:00Well, that's a very good start.
08:02I can take these bowls back.
08:04You're very, like, okay, I'm done with that.
08:05I'm going to clean.
08:06Yes, but you should see me on the dance floor.
08:09I'm not a good mover.
08:11No, I think you will be.
08:13No, don't talk about it.
08:14No, no.
08:16Next, whisk the egg whites on full speed.
08:19Are you sure?
08:20You're doing well.
08:21Oh, great.
08:23Then add the caster sugar.
08:26Adding it slowly makes it stiffer and stiffer.
08:29That's it.
08:30You are making meringues at this stage.
08:32Okay, okay, okay, okay, okay, okay.
08:34Wow.
08:35I think my dad would like all of the sugar.
08:38He would just love it.
08:39Well, you can take him some.
08:40I will.
08:41I definitely will.
08:43That's it.
08:44We know when it's done, because when you stir it,
08:48you can still see the pattern there.
08:50You see?
08:50Okay.
08:51It's all about the almond flavor now.
08:54Chopped, ground, and almond extract.
08:58Delicious.
08:59With it.
09:01You like them?
09:02I love almonds.
09:03Good.
09:04And I'm chopping all of them.
09:06Get chopping, so that you get a bit of crunch and texture.
09:09Now, you've got a new little girl, a new baby.
09:12Have you taken to doing a bit of cooking for her?
09:16Yes, but it's more functional cooking.
09:19I haven't gotten to a stage where I'm like, oh, I'm enjoying this.
09:23And how about your husband?
09:24Does he spend any time in the kitchen?
09:26No.
09:26He will make you rice or ketchup for dinner.
09:29That's it.
09:30We have so many cookbooks.
09:31None are used.
09:32First, the ground almonds need to be gently folded into the meringue.
09:37No, no, no, no.
09:40That is too quick.
09:41I'm going to show you.
09:42Sorry.
09:42Sorry.
09:42Let me just show you.
09:45Beating is very vigorous.
09:47Okay.
09:47And folding is like that.
09:50All right.
09:50We're trying to not knock all the arrows.
09:53Okay.
09:54The chopped almonds folded in next.
09:57I'm sure Oti's got the knack now.
10:00The internet is going to be like, what is she doing?
10:03What is she doing?
10:05You're doing well.
10:07And you want one teaspoon of almond extract.
10:10That makes it extra almondy.
10:13So when that all comes together, it'll be sticky.
10:18Are we done?
10:19This is good.
10:20We're done.
10:20Have I done well?
10:21You've done really well.
10:25Pop that into the fridge for 30 minutes.
10:28Then they're ready to shape.
10:30This will make about 24 biscuits perfect for gifting.
10:35I just divide that into four.
10:39That's it.
10:40And then each one should do six.
10:44We're good as arithmetic, aren't we?
10:45Yeah.
10:45We love math.
10:47The next ingredient is the icing sugar.
10:51So if you can just sieve that.
10:53The wind is blowing.
10:54Don't let it blow away.
10:55Can I do this?
10:56Yeah, that's exactly right.
10:58Divide the mixture and we're ready to roll.
11:02I'm going to do it with wet hands.
11:04This helps.
11:05Oh, the whole thing.
11:05Oh, wow.
11:06So you just pick that up and roll it with wet hands.
11:10OK.
11:10And then you drop it into the icing sugar.
11:13Toss it in that, like that.
11:17And then you just put it on the non-stick paper.
11:21You're going to have your Christmas in South Africa.
11:24Yes.
11:25Now, who will be cooking that?
11:26Oh, my God.
11:28Please don't cancel me.
11:30Dame Mary Berry.
11:31So we usually book somewhere because no one wants to cook over Christmas.
11:38But a lot of families do this in South Africa as well.
11:41And it's outside and it's a picnic.
11:43And the sun will be shining.
11:46All done now.
11:48They really do look like little snowballs.
11:51So into the oven, 160, about 20 minutes.
11:56We'll have a cup of tea while that happens.
11:57Yeah.
11:58That's so quick.
11:58Off we go.
12:04Once they've baked, let them cool and they're ready.
12:08They should be crispy.
12:09Now listen when you drop them.
12:11Oh, yeah.
12:12Come on, have a try.
12:14Okay, okay, I'm going to try.
12:19Oh, wow.
12:19Soft in the middle.
12:20Mmm.
12:21And crunchy on the outside.
12:23Really good.
12:25Really.
12:26What's Dad going to say?
12:27He's going to eat all of them.
12:36What would you say your favorite things to do are over Christmas?
12:39The most important thing of all is to have my family around all the generations and sit back and listen.
12:46Do you do the cooking?
12:47We all share it.
12:48We all do part of the meal, so it's not too much for anybody.
12:53Good gracious, look at this.
12:55Oh, that is cold.
12:56That is crazy.
12:56I cannot believe they're going in that water.
12:59This is a Christmas tradition for these local open water swimmers.
13:04Would you like to join them?
13:05I'll go in if you go in.
13:09I'm not sure whether they're brave or balmy, but they've spotted us, and we have the perfect Christmas treat for them.
13:17I think you deserve some of it.
13:22Guess who made these wonderful almond snowballs?
13:26My pupil.
13:27I'm very proud of her.
13:34You're not shaking with cold.
13:37It's amazing.
13:38I would be like this coming out.
13:40Come on in.
13:41I think you could go.
13:42No!
13:43No!
13:43No!
13:45Have a wonderful Christmas!
13:48Merry Christmas!
13:49I have one more recipe for Oti, spicy Christmas chutney, easy to give in jars for family and friends.
14:02She's getting us limbered up first, which I'm not sure is strictly necessary.
14:07Oh, they touched my chest.
14:09Oh, that's good.
14:10That's amazing.
14:10Look at this.
14:11Look at this go.
14:11Wow.
14:12Wow.
14:14Yeah.
14:14What about yoga?
14:16Who's he?
14:16Now to the chutney, a first-rate, savoury Christmas gift.
14:25All these ingredients look like what we call in South Africa chakalaka.
14:29Chakalaka.
14:30Yes!
14:31Chakalaka.
14:31Sounds like a little dance.
14:33It's just a nice relish, but then you add baked beans.
14:37You eat it hot.
14:38Well, this is a preserve that you put in a jar, and it'll keep on that larder shelf.
14:43Start with three tins of chopped tomatoes.
14:46Onions, grated garlic, chopped peppers, and aubergine.
14:53That's it.
14:54Perfect.
14:54Put the lid on, and keep an eye on that.
14:57Bring it to the boil, and then gently simmer it for 45 minutes.
15:07The veggie tender, now to make it into chutney.
15:12First of all, the vinegar.
15:14How much of it?
15:15All of it.
15:16Wow.
15:17It's all weighed out.
15:18That's it.
15:19And then the sugar.
15:20These will both preserve the chutney, helping it to keep.
15:24That's the coriander, which I've just ground out of it.
15:28Yep.
15:28Oh, wow.
15:29And then not all the salt.
15:31Not all the salt.
15:32Okay.
15:32A tablespoon.
15:34And the paprika.
15:36And it goes.
15:36And then what gives it its fire is the cayenne.
15:41And I add two teaspoons.
15:42And I add two teaspoons.
15:44Do you like spicy food?
15:46Oh, I love spicy food.
15:48And so once this is simmering, you don't put the lid back onto the pot.
15:54No, because we want to evaporate this excess liquid and concentrate all the flavors, and you'll get a lovely jar of chutney.
16:03And you certainly don't put baked beans in this.
16:05No.
16:06No.
16:07Thirty-five minutes should do it.
16:11In South Africa, would you make a pilgrimage to the beach on Christmas Day?
16:16Yeah, it's a thing.
16:17You go with the family, picnic, and you go out in the water.
16:22You can't wait.
16:23I can't wait.
16:24I can't wait.
16:29Now this has reduced.
16:31It's great.
16:32Perfect.
16:34Wow.
16:34This muscle delicious.
16:35And it'll make about six one-pound jars.
16:40Okay.
16:41And it makes a great present, something homemade that you spend time doing with love.
16:46Excellent.
16:50Oh, my word.
16:52Oh, this is amazing.
16:54It's perfect.
16:56Wow.
16:57Oh, thank you.
16:58I think my mom and dad will love this.
17:00I hope I've inspired Oti to have a go at making gifts this year.
17:06Hello.
17:16Morning.
17:17Happy Christmas to you.
17:18Happy Christmas.
17:21Come on there, Fred.
17:22There's a good dog.
17:23Now for the ultimate festive soup, topped with chestnuts, perfect to come home to after
17:32a cold day out.
17:35Soups come into their own over Christmas.
17:38They're so warming.
17:40You can make them.
17:40You can freeze them.
17:41And it's a good way of using up all the leftover vegetables.
17:46First of all, in goes some oil.
17:48I usually use sunflower oil.
17:50I find it best.
17:52Add finely sliced leeks, chopped carrots, celery, and some grated garlic to the pan.
17:58So these are all the winter vegetables that are about at Christmas time.
18:05And then three or four bay leaves.
18:09Tomato puree.
18:12That all adds to the colour as well as the flavour.
18:16And a can of tomatoes, chopped ones.
18:24A dash of sugar to take away the acidity.
18:26And lastly, green lentils, a whole can that I've drained.
18:33In goes the stock.
18:36And it can be vegetable stock or turkey stock, just as you wish.
18:44So bring it to the boil and then turn it down and simmer for about 20 minutes.
18:49Once the veggies are tender, throw in some chopped cabbage.
18:59I made this soup.
19:00It was a very cold day.
19:02Gave it to my husband.
19:04And he said, it's absolutely delicious.
19:06But he said, that cabbage you did, I cut it in strips.
19:09And it ended up on his shirt.
19:10And he said, you ought to chop the cabbage.
19:12So I've taken it as a device and chopped it.
19:17To crown the soup, I'm making a delicious topping.
19:22The butter adds real flavour.
19:24Perfect to fry off sliced, pre-cooked chestnuts.
19:28They're getting nice and crisp.
19:30In goes the parsley.
19:32And that'll be lovely on top of the soup, just as you serve it.
19:37The soup's looking great.
19:40It should be chunky.
19:41But to thicken it, take out two ladlefuls and blend.
19:47Already it's becoming quite smooth.
19:50And it'll be a perfect way to thicken my soup.
19:52And you can see it's a beautiful puree.
19:58It's nice and thick.
20:01Just look at that.
20:02Cram jam full of vegetables.
20:05Season with salt and pepper.
20:06And top with the crisp fried chestnuts.
20:13Oh, it's bursting with flavour.
20:14That's just lovely.
20:20You know, I love cooking at Christmas.
20:22But I try to turn my hand to all sorts of other things.
20:27I'm not particularly brilliant at it,
20:29but I made all the children Christmas stockings and jumpers.
20:33I remember having a huge piece of red felt.
20:37And then I cut out little letters of their names and put them on.
20:42And over the years, they fell off.
20:43But I knew which one belonged to who.
20:50Christmas is all about tradition.
20:52And my next recipe has been one of mine for generations.
20:56In our house, Christmas begins on Christmas Eve.
21:01And when everybody arrives, I make a fish pie for them.
21:05This year, I'm trying out a twist on my classic recipe.
21:10A crispy, rusty potato topping glazed with rich cream and cheddar cheese.
21:15I like to make a fish pie.
21:16I like to make a fish pie for them.
21:17I like to make mine when nobody's about.
21:19So I do it the day before Christmas Eve, in the kitchen, music on, and I love to just
21:26do it by myself.
21:28It's a peaceful time.
21:29I like to make a fish pie.
21:30I like to make a fish pie.
21:31The base of most fish pies is a creamy bechamel sauce.
21:35And to start this one, I'm softening onions in a generous amount of butter.
21:41I love that sizzle.
21:43In go three large chopped onions.
21:45Now, it looks a lot of onion, but it goes down, it loses its bulk.
21:50I've tossed it in the butter, and I'm going to put the lid on, and it'll cook in the steam,
21:59on a medium heat.
22:01Once ready, stir in 50 grams of plain flour.
22:05This will thicken the sauce.
22:07And that means that the onion is really well coated.
22:10I'm going to give that a good stir, and I don't want to see any flecks of white.
22:17Gradually add some hot milk, to ensure no lumps in the sauce.
22:22So a little first of all, and it should bubble.
22:24That's it.
22:25And this will be very thick.
22:28Add a little more.
22:31That's it.
22:36And you can see it looks rich and creamy now.
22:39But there's not a lump in sight.
22:44The juice of half a lemon, whole grain mustard, and mature cheddar cheese, and season.
22:53In our family, everybody enjoys fish.
22:56But if they don't, you could do exactly the same cheese sauce with the onions, more vegetables
23:02in, and top with that crispy potato.
23:06Add its fresh haddock and prawns for this one.
23:08I want it to be really luxurious.
23:10Toss in the corn flour, which will absorb any extra moisture, giving the perfect smooth consistency.
23:18Give it a stir.
23:22Also, add a little bit of pepper and salt.
23:32Tip the fish into the sauce and give it a gentle stir until the prawns turn pink.
23:38Now, that looks very, very thick.
23:42It will loosen up when it goes into the pie, because the moisture will come out of the fish.
23:51What a generous filling.
23:53Once it's cooled, topped with quarters of hard-boiled egg and peas.
23:58Trust me, putting them in frozen means they'll keep their bright green colour.
24:03My mother always used to do fish pie on Christmas Eve.
24:06We used to always go when the children were little.
24:09And in the car journey on the way, they'd say, when we get to Granny's, it's going to be fish pie.
24:14And sure enough, it was.
24:16It's time to give this pie its extra special topic.
24:21Whole potatoes, boiled in their skins till tender, cooled, peeled, then grated.
24:28A girlfriend of mine used to do these potatoes, and she used to call it heavenly potatoes.
24:34And it is heavenly, because it's so good.
24:37This makes it wonderfully rich, a little bit decadent.
24:42Pouring double cream.
24:45And lastly, a really good, mature cheddar cheese over the top.
24:51This will create a rosti-like finish.
24:57After 35 to 40 minutes, in a 180-fan oven, the pie should be bubbling and golden.
25:04Doesn't that look delicious? That's perfect.
25:08Piping hot, just ready.
25:15Right, where's my fork?
25:18Beautiful.
25:19Fish pie, real comfort food on Christmas Eve.
25:25There's nothing better than that.
25:27My next visitor is TV's favourite, Amanda Holden, who's meeting me in the charming seaside town of Rye.
25:37Oh, my goodness. I'm going to be working with Mary Berry. Dame Mary Berry.
25:40Today, my mum's going to be so happy with me.
25:42Amanda wants me to show her some gifting ideas, and I can't wait.
25:48Hi!
25:52Hello, hello, hello.
25:54Hello, Amanda.
25:55You haven't broken your neck on the way on those cobbles and those heels.
25:57No, look at these shoes. I did not choose the right shoes, Mary.
25:59But they look so good. A little present for you.
26:03A homemade cake, just a little one.
26:05Oh, thank you so much.
26:06Oh, isn't this lovely?
26:07Wonderful.
26:08Oh, and Christmas is truly here.
26:09I've got two lovely recipes for Amanda to make.
26:12Both ideal for reusing jars.
26:15The first one's boozy, so where better to teach her than in a quiet corner of a pub.
26:36teacher than in a quiet corner of a pub. So Amanda, this is all about presents for Christmas.
26:42Things that you can make and cook. So we're going to make apricots in brandy. How does that appeal
26:48to you? Gosh, well the brandy bit sounds fabulous. The only thing I ever made one Christmas was
26:53I pickled some shallots, but I didn't give them away as Christmas presents. I didn't even want
26:58anyone to use them because they looked so nice in the jars. To get things started, simmer ready
27:05to eat dried apricots in water. Right, so I'm going to turn this machine on. They're underrated,
27:12aren't they? So they cook and tend-dryze and they increase in bulk. They make easy presents.
27:19I'm actually thinking for my daughter's teachers. You know how you have to give so many teachers
27:24presents to say thank you? Especially with my daughter, you have to thank them quite heavily.
27:30A 15-minute simmer will plump them up. So Christmas is very near. When will you
27:35have your tree up? No word of a lie, my tree goes up just after Halloween, Mary. I'm so
27:40ready this year. What about Christmas dinner? That honestly is my favourite thing. I love
27:48to cook the Sunday roast because that's what it is, isn't it? Think of the turkey as a big
27:53chicken and you'll never worry again. I know! We bring sort of holly in from the garden, put
27:59candles and I let the children, we decorate the entire table so it looks gorgeous. And when
28:04it comes to the pud, are you having Christmas pudding? I love Christmas pudding. I have
28:10collected like six penny bits. I've had them for years and I wrap them in tin foil and we
28:16do put them in the pudding but whoever finds them has to give them back for the next year.
28:22The apricots are looking gorgeous. Now to create a boozy syrup with some sugar. I'm using granulated
28:30sugar. It's cheaper. You could use castor. Give that a stir and when it's dissolved, bring
28:35it to the boil. Now for a splash of Christmas spirit. Amanda's off to the bar to get some hard
28:42stuff. Can I have a bottle of expensive brandy and a bottle of sort of plonky brandy and two
28:49glasses? Yeah. Thank you. There you go. Thank you so much. Put it on my tab.
28:57150 ml. That's perfect. No, come on. I need to keep an eye on this one. Now we've simmered
29:10it for a few minutes. I'm going to turn the heat off and then add your brandy. You can't
29:15wait to add it. I can't wait to add it. Go on then. Whilst we're waiting for it to cool,
29:22shall I open the good stuff, Mary? Why not? What Alan Carr and I have in common is that
29:28we don't really know how to measure things out. We don't believe in measures. Well, all
29:33I know is that the strongest drink I've ever had was made by Alan Carr. And I, honestly,
29:38I only took one sip and I almost knocked myself out on the floor. Anyway, here's to a good
29:43Christmas with you. Merry Christmas, Mary. And to your mum. Oh, my mum.
29:47Oh. The apricots are ready. Bay leaves and then star anise at the bottom of the jar will
29:57infuse them with Christmas flavour. See, I think that's quite unusual putting bay leaves
30:02in with. It goes really well and also it looks very smart when you give it for a present.
30:06Yes. When you make a present yourself, you're giving a bit of your time, a bit of your love
30:11and it's homemade. People really appreciate that. That's gorgeous. So, we're going to
30:16put the apricots in. And then do we pour the liquid in? We do. Right to the top. Okay, gosh,
30:25this is a lovely generous present. Isn't it? Yeah. So, do you have a tipper on, Christmas
30:30mummy? Oh, do you know what I absolutely love, Mary? I was very, very close to my grandmother
30:37and she used to love a sweet sherry. So, I'll have my sweet sherry and I toast her and then
30:44I'll... Doesn't that look beautiful and taste just as good? Oh, my gosh. That is deliciously
30:57naughty. So good. So comforting. Mmm. It might be perfect for breakfast on Christmas morning.
31:06With a little yoghurt? Mmm. Maybe with some chopped hazelnuts or something. Oh, gorgeous.
31:12I'll take this. More surprises. I'll take mine too. Come on, Mary. You lead the way.
31:20When do you put your tree up, Mary? Usually the beginning of December. Yeah. I do go a bit
31:25mad for Christmas. I have a tree in our sort of hallway. I have one in the kitchen. I let
31:32Holly have one in her bedroom. The decorations come out that the children made at nursery.
31:37Oh, yes. So, I've got their little hands. They made sort of reindeer ears. We've got Christmas
31:41baubles, little messages to mama. And it's those things that I feel so sentimental about.
31:48When the children were at nursery, they're made from egg boxes. They cut out the shape
31:55of a bell and covered it with foil. And it had a loop. And we've still got them. And they're
32:00hideous, really. But they bring back memories that they are. You know, they all remember
32:05that. And they look for them. And I keep them always. Yeah. So, we've made our apricots
32:10in brandy. Yes. But I've got something. This time, savoury. Come on. Do you know, I sometimes
32:16refer savoury to sweets. Then Amanda will love this. A rich stilt and tip, perfect to add
32:24to any Christmas cheese board. Do you like cheese at Christmas? Oh, I'm like Wallace and Gromit
32:30when it comes to cheese. I do love a stinking bishop. That's no reflection. I haven't come
32:36across one. It is a stinky cheese, Mary. Is it? Really putrid, but really tasty. But
32:46it's a creamy stilton for this recipe. Simply grated while Amanda chops the chives. I'll
32:53do it as best I can without ruining my manicure. If you haven't got any chives, you could use
32:58spring onions and chop them very finely. There's some long bits, Mary. There's some stragglers
33:04there. But it all adds interest, doesn't it?
33:08In goes the stilton, chives, and then rich mayonnaise from a jar.
33:14And that's creme fraiche, 200 grams. My grandmother used to eat clotted cream by the pot with a
33:21spoon. Really? Why not? The first time I had clotted cream was when we used to have farm
33:26holidays with our children. And the farmer's wife used to give us clotted cream and you had
33:31it with marmalade on toast. It's delicious. As is this wonderful stilton dip. Just mix it
33:38all together with the juice of half a lemon. That's just the sort of juicer that your gran
33:44would have.
33:45I know.
33:46Brings back memories, isn't it?
33:47Always. My nan was a lovely cook and my great-grandfather used to make Cornish pasties. He had a bakery
33:52down in Devon. And so I think that's why my nan was so good at cooking.
33:57Good job there. Why don't we have a try before we put it into the jars?
34:07Oh, I think it's lovely.
34:10And also if you're taking it perhaps to a neighbour who's asked you for drinks, they can put it
34:14on their cheese board.
34:15That's a really nice idea. I've got to meet my neighbours yet. We moved and I've only met
34:20a few of them. But I think I might do Christmas drinks. Then come round for a pot of stilton.
34:25I think they'll be jolly chuffed with that. I know I would be.
34:31Would you label it for me? Would you sign it so I can give my mum this? She's like one
34:35of your biggest fans.
34:36Yes, of course.
34:37And take it home with you.
34:39As a little thank you, I've organised something that I think you're going to love.
34:45How exciting. Amanda's dashed off to the local church and I've been given instructions
34:52to follow. I wonder what she's got in store.
34:57Do you feel ready?
34:59Yes.
35:00OK, so we've all been practising. We've got this down, right?
35:03Yes.
35:04Ziggy, do you think you know what you're doing?
35:06Yeah, definitely.
35:07Fantastic. Right, I'm going to go and get her.
35:09So, Mary, this is your big surprise and there's a hint.
35:21Bells. Lovely to see you and I love your jumpers and you've all got a bell.
35:26Yes.
35:27George, come and grab a seat here.
35:28Amongst the Christmas jumpers.
35:31Mary, they've been working so hard for this moment.
35:34OK, take it away, Martin.
35:35MUSIC PLAYS
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36:13that was so good I wish I had my golden buzzer oh Mary look Wow I'll hold your legs
36:43Merry Christmas Mary happy Christmas Amanda what a joy that was now a wonderful festive recipe that
36:57Amanda's grandfather would approve of Christmas turkey pasties easy to make ahead and perfect for
37:05sharing so operation pasties these are delicious and a sort of Christmassy version fry off two chopped
37:14onions I'm using turkey thigh mince I find it's much more flavoursome if you're using leftover
37:23turkey chop it finely and it'll need adding at the end with the herbs because it doesn't need
37:29re-cooking in goes the turkey mince and immediately I'm going to break that up and mix it with the
37:39onion add button mushrooms and spinach then it comes to the herbs and I've got chopped parsley and now
37:54top sage we always think of sage and onion stuffing but this is sage and onion in our pasties to give
38:02this mixture a citrusy lift the zest of half a lemon then season with salt and pepper and set aside to
38:10cool 20 minutes should be fine for the finale vibrant peppers from a jar mature cheddar cheese and rich
38:19cream cheese now that is the secret ingredient really because as it cooks the cream cheese melts and makes the
38:28pasty really moist so just mix that all together right important just to taste it at this stage that really is
38:44beautiful now on to the pastry
38:48this is puff pastry first of all I'm going to brush it with a little beaten egg that'll make the pastry
39:01stick together so the mixture doesn't fall out in goes a quarter of the mixture this is a proper hearty
39:12meal then over with the pastry
39:15press it all the way down like that and then firmly with your finger put it in flour first press that down all the way around
39:28quite simple really and you can do whatever finish you like and do it with a fork or you can fold it over so I'm going to press that down then twist it
39:42that sort of classic of opacity turn it turn over and push it down just three more left to do say you're going along the beach on New Year's Day or whatever what better thing to come home to than a wonderful pasty
39:57so the last one on the tray all I've got to do is to brush them over with beaten egg that'll give a lovely shine of course you could do this with milk but it's much better with egg gives a really deep glossy shine
40:04those look just lovely I can't wait to taste them so into the oven at 180 fan for about 25 minutes and they want to be beautifully golden brown
40:11I think they look amazing
40:18I think they look amazing
40:20I think they look amazing
40:22I think they look amazing
40:25I think they look amazing
40:27I think they look amazing
40:29that'll give a lovely shine
40:31of course you could do this with milk but it's much better with egg
40:33gives a really deep glossy shine
40:35I think they look amazing
40:36I think they look amazing
40:38I think that you look amazing
40:40absolutely beautiful
40:42Just look at that
40:43full of colour and flavour
40:44It is absolutely crown jam
40:48It is absolutely cram jam.
40:57Wonderful.
41:03I can't leave it alone.
41:08So delicious, and I know just who to share them with.
41:12The local Rye Harbour Herring Shanty Group.
41:16Singing shanties round the fire couldn't do us any harm.
41:19Singing shanties round the fire couldn't do us any harm.
41:23Singing shanties round the fire couldn't do us any harm.
41:27And we'll all hang on behind.
41:30And we'll go the old chariots alone.
41:34We'll go the old chariots alone.
41:38We'll go the old chariots alone.
41:42And we'll all hang on behind.
41:48CHEERING AND APPLAUSE
41:52That was amazing.
41:55Gosh, you can sing.
41:57Thank you. Thank you. Thank you very much.
41:59I've got something special for you.
42:01Ooh! Ooh!
42:04These are my turkey pasties.
42:07Help yourself. Just try me.
42:09Oh, thank goodness. That looks delicious.
42:12I think you've deserved that.
42:14You've sung your hearts out.
42:16Thank you so much.
42:19And there's a certain person going round
42:21having all the crumbs on me.
42:23I needn't to worry about that.
42:27My Christmas pasties are a hit.
42:30Now to channel my inner Peggy Mitchell
42:33and pull my very first pint.
42:35I've never done this before. Right.
42:39Lots of froth. I can do...
42:42LAUGHTER
42:43There we are.
42:45Cheers.
42:46Cheers, Mary.
42:47I'm not having any of that.
42:48LAUGHTER
42:50It's delicious.
42:51I don't do beer.
42:52Just a glass of white wine.
42:54LAUGHTER
42:56Christmas is all about coming together.
43:02And my next recipe will bring them running to the table.
43:06Clementine creme brulee.
43:08A decadent pud that is sure to impress.
43:11It's a very rich custard made with cream.
43:15And I've added the zest of clementine to give it that extra Christmas flavour.
43:22A pint of double cream goes into the pan.
43:26And half a pint of single cream.
43:29Only until it's just hot but not boiling.
43:33Right.
43:34And just heat that.
43:37Next, the zest of three clementines.
43:41So, there are always plenty of clementines about at Christmas time.
43:47And you just take a little off all the way round.
43:51Now, I've got six egg yolks here.
43:56In they go.
43:57And remember, the whites would be perfect for making a meringue or a pavlova,
44:02so don't waste them.
44:04Then I'm going to add 50 grams of caster sugar.
44:08And just beat them well.
44:16Pour the warm cream in a little to start with,
44:20so as not to overcook the egg yolks.
44:23Like that.
44:30That's it.
44:31And then you can put the whole lot in.
44:40Now I'm going to strain it.
44:42Just pour it over in one go.
44:46And then the grated clementine.
44:48In it goes.
44:49So the secret of cooking a perfect crème brûlée is a controlled temperature.
45:02If you don't cook it slowly and carefully, it will curdle.
45:06It will also have lots of little bubbles in.
45:09And what we want is a totally smooth custard.
45:13To do this, you need to cook the custard in a bain-marie.
45:18Put an empty roasting tin into the oven and sit in the crème brûlée dish.
45:24Keep a steady hand.
45:26So glad the dogs aren't about.
45:27Pour boiling water halfway up the dish and cook for about 45 minutes at 140 fan.
45:41It should have a slight wobble, which will firm up as it cools.
45:45Then pop in the fridge overnight.
45:50So here's my set custard.
45:52And I can see the little flecks of clementine there.
45:55And it hasn't got its brûlée on yet.
45:58I'm now going to take just caster sugar.
46:00Just sprinkle that over evenly.
46:03Now here goes with this.
46:09If you don't have a blowtorch, just caramelise under the grill.
46:13It works just as well.
46:15And very shortly, it will turn a pale golden colour.
46:22It's very satisfying, this.
46:24It smells like sort of toffee.
46:27Switch it off.
46:28There we are.
46:30I'm quite proud of that.
46:32It's pretty good.
46:37Create a wreath of sugared clementine zest around the edge.
46:42It looks as though you have really pushed the boat out.
46:45So I'm just going to knock it and you'll hear it.
46:50It's like going through ice.
46:55That's it.
46:56Those shards on top.
46:58That is absolutely beautiful.
47:05Oh, so good.
47:07So decadent and perfect for Christmas.
47:10A stone's throw away is the local RNLI.
47:25Every year they host Christmas carols for their volunteers.
47:29I'm thrilled to have been invited.
47:32And as a thank you, I'm going to make one of my special gift recipes for them.
47:38DJ Nick Grimshaw has come to help me for the day.
47:42When Dame Mary Berry calls, you answer.
47:47Hi, Mary.
47:48Nick, I'm so glad you're here.
47:49Aw, nice to see you.
47:51How are you?
47:52I'm fine.
47:53Yeah?
47:54I know you like your food.
47:55I do.
47:56Christmas food especially.
47:57Oh, well that's good because we're going to bake something special for all the R&I crew and don't they deserve it?
48:03Oh my God, they sure do.
48:04I'm ready.
48:05I'm prepared.
48:06I've even got my Christmas helper hat.
48:09It suits you.
48:10Well, you're going to be busy.
48:11Come on.
48:12All right, let's go, Mary.
48:14Have I got to keep this on all day?
48:16We're batch cooking plenty of my special ginger flapjacks to feed a crowd and package them up beautifully too.
48:25We're going to give them to all the crew of the R&I when they're having their Christmas concert.
48:31I'll be careful.
48:32I'll be a very good student today, Mary.
48:34I'll tell you that at the end.
48:37I love where we are.
48:38This is not your standard Christmas cooking location.
48:42I didn't know today I'd be making flapjacks next to loads of wellies.
48:46Well, I watch Saving Lives at Sea.
48:48Oh, yeah.
48:49And you hear that alarms going and I get quite excited about that.
48:52Oh my God, yeah, that could be yours.
48:54So watch it.
48:55Let's hope not.
48:56Let's hope not.
48:57So immediately when you think of flapjacks, you think of golden syrup.
49:00And it is very difficult to weigh accurately.
49:03So I find the best way is to use digital scales.
49:07Put that on there.
49:08We'll do mine first.
49:09OK.
49:10We're going to add 250 grams of golden syrup.
49:14Uh-huh.
49:15OK, so just pour straight in.
49:18That's it.
49:19It reminds me of being a kid, this.
49:21Does it?
49:22Yeah, it really does.
49:23Because I always remember the struggle to try and get the lid off.
49:26And then also my mum's struggle trying to get the lid back on.
49:29What I do is I wipe round the actual edge.
49:32Uh-huh.
49:33The lid on.
49:34And then I gently stand on it.
49:35Oh, no.
49:36I'm sure health and safety.
49:38It works a treat.
49:40I love that.
49:41Yeah, just stand on it.
49:42It's really easy.
49:43OK, 230.
49:44Oh, 250.
49:46On the nose.
49:47OK.
49:48Come on.
49:49So I've done mine.
49:50How about doing yours?
49:51OK.
49:52So 250.
49:53Should I go for a free pour?
49:56I think I've got it.
49:58Oh, no!
50:00257.
50:02A little bit less, please.
50:04A little bit less.
50:05Right.
50:06Then add an equal measure of butter.
50:09I'm liking this recipe already.
50:11Syrup.
50:12Butter.
50:13Two of my staples.
50:14And don't use a spread, because if you use spread,
50:16it's got water and it would alter the balance.
50:19And onto the heat to bubble.
50:22Have you got a spatula?
50:23Got a spatula?
50:24This is quite fun, two of us, isn't it?
50:25It is, isn't it?
50:26Yeah.
50:27I like it, Mary.
50:28This Christmas, where are you going to be?
50:30We're going to go to my mum's.
50:31Last year, we were with my boyfriend's family,
50:34which was fantastic.
50:35But this year, it's back to the Grimshaw.
50:37So he has to come up north.
50:39Are you going to be helping your mum with Christmas cooking?
50:41My mum will do the turkey.
50:43I'll get involved in the sides.
50:45My mum's roasts are excellent.
50:47And they're the best roasts anywhere I've ever had a roast.
50:50My mum's is still number one.
50:52So I think Christmas Day, it's where she really, you know...
50:55Excels.
50:56Excels.
50:57And you'll be proud of that.
50:58Yeah.
50:59Oh, that looks good.
51:00There it is.
51:01Smells fantastic as well.
51:02Turn off the heat and add the final ingredients,
51:06starting with the oats.
51:08Keep your own side now.
51:10And then just mix it all in, yeah?
51:14Yep.
51:15And then you've got some powdered ginger.
51:18Mm-hm.
51:19And I'm ramping up the flavour even further with chopped stem ginger.
51:27So do you like cooking with people at Christmas?
51:29I do.
51:30Yeah.
51:31I give everybody a job.
51:32A job, yeah.
51:33Because otherwise, I'm alone in the kitchen.
51:34Yeah, you don't want that.
51:35I take the turkey in the boot of the cart.
51:37In the sleeping bag.
51:38In the sleeping bag.
51:39Oh, yeah.
51:40How did you know that?
51:41You told me that before.
51:42Because every time you see a sleeping bag or a turkey, I think of Mary Berry.
51:47Give that a jolly good mix until it's all one colour and it's ready.
51:52Do you like to taste it at this stage or not?
51:54Yeah, shall we?
51:55What do you think?
51:56I'll have a go.
51:57Shall we have a little go?
51:58It's sort of rather sweet porridge oats in the morning, isn't it?
52:01This is the Christmas breakfast I deserve.
52:04Isn't it good?
52:05Mm-hmm.
52:06Mm.
52:07That is delicious.
52:08The ginger is so good.
52:10Tip into 35 by 25 centimetre tins.
52:15This smells outrageous.
52:18Oh, yes.
52:20And then you just press it down firmly.
52:23OK.
52:24Evenly.
52:25So it's not difficult, is it, really?
52:26No, not at all.
52:27This would be, like, good to make with the rest of the family, wouldn't it?
52:30I always have visions of that every year.
52:32Like, we'll make mince pies together.
52:34Have you ever made presents for people at Christmas?
52:38Mm, no.
52:41I've actually not made any presents.
52:43I sometimes will make, like, mince pies,
52:45or I like making a gingerbread house.
52:48It's Santa.
52:51What can you see?
52:52I can see, like, a giant ship coming past.
52:55Good gracious!
52:57They're not going to wave to us.
52:58You've been waving!
52:59Oh, really?
53:00Yes!
53:01And that was great, wasn't it?
53:02They're like, there's Mary Berry.
53:03Wow.
53:04That is good.
53:05What do you think it's got in there?
53:06Loads of flapjacks.
53:07Come on, we've got a job to do.
53:10Pop them into a 150-pound oven for about 30 or 40 minutes,
53:15until golden.
53:17So when it comes to giving presents for Christmas,
53:19are you organised?
53:21I actually am.
53:22I love Christmas.
53:23My mum every year is like, what do you want?
53:25I'm like, that's not the spirit of Christmas, mother.
53:28You need to think of one and give it to me.
53:31She got me a few years ago,
53:33because I always wanted to work at Radio One.
53:35And when I was younger, I applied to work there,
53:37and I got a rejection letter when I think I was about 18 or something.
53:41And one year, my mum found the rejection letter
53:45and framed it for me and gave it to me on Christmas Day.
53:49I was like, thank you?
53:52But you've had lots and lots of radio work ever since.
53:55Oh yeah.
53:56Oh yeah, exactly.
53:57As soon as these flapjacks come out of the oven,
54:00mark into 24 squares,
54:03then leave them until cold and firm
54:06before taking them out of the tin.
54:08Nick and I still have a lot of work to do.
54:11They're arriving and we've got to have them all made.
54:14We're ready to go.
54:16We certainly haven't got much time.
54:17Flapjacks are ready.
54:18Bags are ready.
54:19We can do this.
54:21We'd better be quick there.
54:24This is a good one, Mary. Look at that.
54:26That one's textbook.
54:27Oh, that is perfect.
54:29Oh, oh!
54:30Sorry.
54:35Ribbons, ribbons, flapjacks, ribbons, ribbons, flapjacks.
54:38Well, this is an assembly line.
54:40Come on, you're all of a fumble.
54:42I'm rushing.
54:44I'm rushing, Mary.
54:45Actually, you are doing well.
54:48Are you going to sing carols with us later?
54:50I am going to sing carols.
54:51I will let you know, Mary, I have the worst voice ever.
54:54It's even more annoying unbelievably than my speaking voice.
54:58Have you got a nice voice, Mary?
54:59Dreadful.
55:00I want them to be really special for them.
55:03When you think about it, the job that they do for us.
55:06Unbelievable.
55:07It's absolutely amazing.
55:08So this will put a smile on their face, hopefully.
55:11There's a tray down there.
55:12Bring them up.
55:13Mm-hmm.
55:14Pop them on here.
55:15OK.
55:16These look great.
55:17Just to make sure.
55:18Just to make sure.
55:20Mm.
55:21Mm.
55:22Mm.
55:23They taste like Christmas.
55:24They're good, aren't they?
55:25They're good.
55:26Merry Christmas, Mary.
55:27Thanks for your help.
55:29And a happy Christmas to you too.
55:30Thank you for having me.
55:31Come on.
55:32Let's take them.
55:33See if they like them.
55:34Uh-huh.
55:35Be it known, a very special visitor has arrived.
55:47To add her voice to yours, please welcome Dame Mary Berry.
55:56Hooray!
55:57Hooray!
55:58And Nick, the very best helper.
56:00Merry Christmas.
56:01Unfortunately, I made some.
56:04But Mary made most of them.
56:06There we are.
56:08Here you go.
56:09Merry Christmas.
56:10Bye.
56:11Thank you very much.
56:13So this is what you need when you come in.
56:16Oh, thank you.
56:17Amazing.
56:18Yep.
56:19Pretty good.
56:20It's an afternoon.
56:21I'll eat this all day in any day.
56:24Really good.
56:25It's a bit of all right, isn't it?
56:28Oh, my God.
56:29That's crazy, man.
56:30Oh, lovely.
56:31I probably made that one.
56:33Would you like to be on the life boots when you grow up?
56:36What?
56:37Well, this will build you up for it.
56:38Yes.
56:39Yes.
56:40What a magical time I've had here.
56:43And what better way to end it than with some Christmas carols.
56:48Take it away, Santa.
56:49For Santa.
56:50Tis the season to be jolly.
56:51Pala, la, la, la, la, la, la, la, la.
56:54Dorn he now our gay apparel.
56:55Pala, la, la, la, la, la, la, la, la, la.
56:56Eccles and vows of holly, fa-la-la-la-la-la-la-la-la
57:03Tis the season to be jolly, fa-la-la-la-la-la-la-la-la
57:10Don't be now our gay apparel, fa-la-la-la-la-la-la-la-la-la
57:17Draw the ancient yule-type carol, fa-la-la-la-la-la-la-la-la-la-la
57:26Happy Christmas everyone
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